The Insects Innovation in Gastronomy (IIG) project (Project Ref: 2023-1-ES01-KA220-VET-000150957) is an Erasmus+ initiative co-funded by the European Union. The project brings together partners from Spain, Italy, Greece, Romania, Cyprus, and Turkey to explore the integration of edible insects into European diets. By combining research, culinary innovation, and educational activities, the project aims to promote sustainable, climate-friendly food alternatives while addressing cultural and psychological barriers to adoption.
As part of this initiative, STANDO LTD has contributed to a comprehensive Social Psychology Research study analysing attitudes, beliefs, and perceptions towards edible insect consumption across Europe. Conducted with the participation of six partner countries, the study explores both historical and modern perspectives on entomophagy and identifies the cultural, psychological, and policy factors shaping public acceptance.
Key Findings
- Younger Generations Show Higher Acceptance – Sustainability-aware youth demonstrate greater openness to insect-based foods.
- Sustainability as a Motivator – Insects require fewer natural resources, emit lower greenhouse gases, and are rich in protein.
- Persistent Cultural Barriers – Food neophobia, culinary traditions, and perceptions of disgust remain significant in Southern European countries.
- Policy Frameworks Lag Behind – Despite the EU Novel Food Regulation enabling approved insect species, national policies in several countries are underdeveloped.
Policy and Market Implications
The research highlights the need for consumer education, innovative product development, and supportive policy frameworks. Incorporating insect protein into familiar foods such as bread, pasta, and pastries can help transition edible insects from a novelty to a mainstream food choice.
Myrianthi Karantona
Project Manager
